Vegan Gluten-Free Creamy Tomato Soup {I Swear It’s Delicious}

When I was in college my good friend Meg used to make an absolutely incredible tomato soup, which was perfect on a cold winter night. What I most appreciated about this version of tomato soup is that it actually tasted like tomatoes. It didn’t taste sweet or fake like the stuff from a can, and it was so comforting.

As much as I love the original version, I just can’t eat as much dairy as I used to. I am a lover of cheese and cream and all the good things, but cheese and cream and all the good things are not a lover of me. Too much dairy generally means I get congested and slightly nauseated. It’s not exactly the greatest feeling in the world. Hard cheese don’t bother me as much, but aged cheese and high-fat dairy like cream are definitely something I only eat rarely.

I had been craving Meg’s tomato soup for a very long time so I finally asked her the recipe knowing I could alter it to make the recipe Heather friendly, which turned out to be vegan friendly. It did not disappoint. In fact, it greatly satisfied. I am so happy with how this turned out. Perfectly creamy, and none of the dairy.

DSC_7546-01Vegan Tomato Soup (adapted from a cook-book recipe, I’ll try and find out the name)

Ingredients:

  • 3 tbsp olive oil, earth balance, or other preferred vegetable oil
  • 1 lb plum tomatoes (or any other) roughly chopped
  • 2 – 3 medium potatoes or 1-2 large potatoes
  • 3 3/4 cups vegan vegetable stock (I used a bullion)
  • 1/2 cup ground almonds
  • 2/3 cup rice, hemp, flax or other unflavored milk of your choice
  • 2 tbspn fresh basil
  • salt and pepper to taste

Directions:

  1. Peel and skin potatoes and cut into cubes.
  2. Chop tomatoes
  3. Add olive oil in a large pot. Add potatoes and cook for 5 minutes, stirring frequently.
  4. Add tomatoes to pot and cook for 5 minutes, stirring frequently.
  5. Add stock and simmer until potatoes can be pierced with a fork easily.
  6. While stock and vegetables are simmering, toast the ground almonds under the broiler. This goes very quickly, so keep an eye on them. 1-2 minutes should suffice under a low-broiler heat.
  7. Place the hot stock and vegetables and ground almonds in a blender (vitamix works great) or add the almonds to the hot stock and vegetables in the large pot, and use an immersion blender. Blend until smooth.
  8. Cook for a minute or so longer (you may want to cook longer if you used other tomatoes besides plum and it’s really watery. I cooked mine down an additional 10 minutes or so).
  9. Shut off and stir in basil and seed/nut milk of your choice

Notes:

Some people prefer to add in just a little bit of sweetness to this. The original recipe uses 1 tsp. of regular sugar if you are so inclined.

Eat and be merry!

xo,

Heather

2 Comments

  • November 18, 2013 - 3:50 pm | Permalink

    Your recipe sound tasty! You probably know already that hard cheese does not contain as much lactose as cream/cream cheese, that´s why it´s more compatible for most people with lactose intolerance? It just took me a while to find those things out myself when lactose intolerance wasn´t a “thing” yet and I would have liked to know earlier :)
    In my country there are many lactose free dairy products available nowadays but I don´t know about the US?

    • Heather
      November 28, 2013 - 8:39 am | Permalink

      I didn’t know that about hard cheese/soft cheese but it makes sense! There are lots of “lactose-free” products here on the market, but I prefer not to eat dairy at all (I.E. drink seed and nut milks versus dairy milks made to be lactose free). If I’m going to eat dairy I’m going to eat the real deal McCoy :)

      xo,
      Heather

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